How to make slow cooker chicken cauliflower curry that is easy, healthy, and delicious! Perfect for a weeknight dinner and freezes well, too! This is a paleo, gluten-free, and clean eating recipe.
How often do you use your slow cooker? Or your Instant Pot?
I am on such a slow cooker kick right now. They just make dinners so easy to make and my life becomes incredibly easy when I just add everything into the slow cooker, press on, and let the magic happen.
I mean — why do I ever NOT use it?
Truth be told: No one else in the fam likes curry very much so I ate this ENTIRE recipe by myself over the course of a week. And I wasn’t even mad.
The slow cooker chicken cauliflower curry blew my mind, guys. It’s tasty and filling and flavorful and healthy. A big bowl of it is just 313 calories and a whopping 36 grams of lean protein — not to mention the fiber from the cauliflower.
How To Make Chicken Cauliflower Curry in a Pressure Cooker (Instant Pot)
If you’d like to make this slow cooler recipe in an Instant Pot, the conversion guideline is very simple. Since Instant Pots and pressure cookers cook very fast so there’s no need to cook the food for hours, like with a slow cooker. For this recipe, while we’d need to cook it for 5-6 hours in a slow cooker to fully cook the chicken, you can cook it for about 15-20 minutes in an Instant Pot. There’s even an option for “meat/stew” you could use if you prefer. If you’re looking to buy an Instant Pot, this is the one I use and it’s awesome.
Then, just add the coconut milk and peas at the end like you would for the slow cooker and you’ll be good to go.
What To Serve with Slow Cooker Chicken Cauliflower Curry
Personally, I like to enjoy this slow cooker chicken cauliflower curry just by itself in a big bowl. The combination of the chicken, cauliflower, peas, and curry is a meal in itself. However, if you’d like to serve this chicken curry recipe with something else, here are some tasty ideas:
- brown rice
- roasted potatoes
How To Freeze Slow Cooker Chicken Cauliflower Curry
Since this slow cooker recipe makes quite a lot of curry, you’ll likely find yourself with plenty of left-overs. Fortunately, you can easily freeze leftover chicken cauliflower curry for a quick family meals or tasty lunch. Here are some tips for how to freeze this chicken curry recipe:
- Allow the curry to cool completely. Since slow cookers retain heat very well, you may want to transfer to a large bowl and place in the refrigerator to cool more quickly.
- Freeze in either gallon– or quart-sized freezer bags or freezer safe containers for easy thawing and storage.
- Leave enough space at the top of the bag to allow for expansion during freezing. Squeeze as much air as possible out of the top of the bag and seal securely.
- Place the soup-filled freezer bags in the freezer, in a single, flat layer (using a rimmed baking sheet is helpful). Allow to freeze completely. Then, stack them on top of each other or standing side by side.
- Thaw bags of frozen chicken curry in the refrigerator overnight.
More Healthy Slow Cooker Recipes
In my opinion, you can never have enough slow cooker recipes. Here are some of my absolute faves that I hope you enjoy, too!
- Slow Cooker Split Pea Soup
- Crock Pot Chicken Enchilada Soup
- Slow Cooker Cashew Chicken
- Slow Cooker Hot And Sour Soup
- Slow Cooker Green Chili Pork Tacos
- Slow Cooker Chicken Tortilla Soup
- Slow Cooker Chicken Burrito Bowls
What are your favorite slow cooker recipes? Share in the comments below!
- 1 lb. boneless, skinless chicken thighs
- 1 lb. boneless, skinless chicken breasts
- 1 large head of cauliflower, broken into florets
- 1/2 yellow onion, diced
- 1 tsp. sea salt, plus more to taste
- 1/2 tsp. ground black pepper
- 3 garlic cloves, minced
- 2 tbsp. fresh ginger, minced
- 2 tbsp. curry powder
- 1 cup low-sodium chicken broth
- 1 cup full fat coconut milk
- 1/2 cup frozen peas
- 2 tbsp. cilantro, chopped
Add the chicken, cauliflower, garlic, ginger, curry powder, sea salt, black pepper, and onion to the slow cooker.
Pour the chicken broth over and stir to mix everything together.
Cook on high for about 3-4 hours or on low for approx. 5-6 hours, or until the chicken is cooked through and the cauliflower is tender.
Remove the chicken from the slow cooker and shred into bite size pieces. Then, return to the slow cooker.
Add the coconut milk and peas, and stir to incorporate. Cook until warmed through.
Top with cilantro and serve hot.
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